The Easiest Stuffed Mushrooms With Parmesan Cheese

Gather the ingredients. The Spruce / Abbey Littlejohn Preheat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer. The Spruce / Abbey Littlejohn Carefully clean the mushrooms with a wet paper towel, remove the stems, leaving the caps whole. The Spruce / Abbey Littlejohn Finely chop the mushroom stems. The Spruce / Abbey Littlejohn Sauté the mushroom caps in 3 tablespoons of melted butter until tender. Transfer to a plate and set aside. The Spruce / Abbey Littlejohn Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onions are translucent. The Spruce / Abbey Littlejohn Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat. The Spruce / Abbey Littlejohn Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese. The Spruce / Abbey Littlejohn Arrange the stuffed mushroom caps in the prepared baking dish. The Spruce / Abbey Littlejohn Bake for 15 to 20 minutes in the preheated oven, or until the filling has browned and the cheese is melted and crunchy. The Spruce / Abbey Littlejohn